38 THE CULTIVATOR. 
labor of reading it, and if it does you no good, you have 
the satisfaction that it did not cost you much money. 
And now I again have the pleasure of subscribing my¬ 
self your old acquaintance and agricultural friend. 
Lake C. H. la. Dec. 9, 1842. Solon Robinson. 
SHEEP HUSBANDRY. 
Messrs. Editors —I notice that one of your readers 
has proposed several questions to me ip the Cultivator 
for the present month, (page 198,) in reference to Pau- 
lar Merino Sheep, &c. 
Allow me to say that Inquirer is right, in the identity 
of the individual of v/hom he makes his inquiries. And 
although principally engaged in the duties of mj^ profes¬ 
sion, it will afford me great pleasure to add a humble 
item of information in reference to that truly valuable 
animal, the sheep. I reply the more readily to him, from 
the fact that I have received within the last two months, 
many similar inquiries of individuals from different parts 
of the Union. 
His first inquiry is in reference to my treatment of my 
flock generally ? 
Answer _I have sheds for my sheep for winter, with 
a southern or eastern exposure; low and roomy—board¬ 
ed on three sides only; as I regard it important that the 
animals have pure air; while it is protected from storms. 
I have placed under my sheds a layer of earth from 4 to 
6 inches in thickness, to elevate the bed of the animal, 
so as to keep it dry and to absorb the urine; a great part 
of which would otherwise be lost. This layer, by 
spring, becomes an excellent manure. 
This preparation being made, I put my buck lambs in 
one lot, ewe lambs in another, breeding ewes in another, 
&c. I put my buck with the ewes the first of December, 
let him run with them about 12 out of each 24 hours, un¬ 
til about the first of January, when I take him from them 
entirely. I tag my sheep about the first of April; wash 
in clean, running water; shear about the 20th of June, 
which I consider sufficiently early for this climate; I 
have known flocks materially injured by the cruel prac¬ 
tice of early shearing. 
I separate my lambs from their parent ewes, about the 
20th of August; which I consider beneficial to both. 
The second inquiry, is in reference to feed. 
My sheep have had during winter, for the last two 
years, (when they gave 5^ lbs. of wool per head, as sta¬ 
ted in the Cultivator for October,) as much hay, of rath¬ 
er an ordinary quality, as they would eat, and 2 quarts 
of corn daily, measured with exactness, each 32 sheep, 
which you will notice is half a gill to each sheep, daily; 
also, twice a week, a mess of roots, potatoes or turneps, 
which I regard important for the health of sheep; espe¬ 
cially when the ground is covered with snow for a length 
of time. We feed hay in boxes, and grain in troughs. 
Commence feeding the ewes some ten days before put¬ 
ting the buck with them, as we regard it very important 
that they be in a thrivmg condition at that time. In sum¬ 
mer, our sheep are kept in alotby themselves, and their 
feed is what most good farmers would call, too short. 
We salt in troughs, and design to keep plenty by them 
both summer and winter. 
Such has been the feed of my sheep heretofore; but I 
am making some experiments the present winter, with 
different kinds of feed; the results of which I shall be 
happy to communicate to the readers of the Cultivator. 
The next inquiry is, as to the comparative profits of 
the Paular and other varieties of fine wooled sheep, 
which I have formerly kept.” 
I am sorry to say I have no data by which I can tell 
exactly in this particular. Your readers can judge in 
some measure, for themselves, when I shall have made 
a brief statement. 
Some 16 years since, my health became such, as to 
render it imperious to suspend my labors as a minister, 
and seek for a time, other employment. About that 
time, I purchased a flock of 150 merino sheep, such as 
were then common in Vermont, though they were consi¬ 
dered rather a superior flock. They and their increase, 
gave me an average of 3 to 3^ lbs. of wool per head; 
until I purchased an imported Saxony buck at an ex¬ 
pense of about $ 100 , and subsequently some ewes of the 
same blood. By this means, the quality of my wool was 
improved a little; but I soon found that I had a smaller, 
and much less hardy animal, and a fleece not exceeding 
2:J- to 2| lbs.; notwithstanding I fed quite as well then as 
now. My loss in sheep during the winter, and lambs in 
the spring, was very considerable, notwithstanding all 
my care and efforts. 
I finally recovered my health, sold my flock, &c., and 
returned to my profession; and it is since I purchased 
my farm in this place, (which I did, for the benefit of an 
only son, whom I desired to make a practical farmer; 
and who has almost the entire care of our little flock,) 
that, with a view of placing upon our farm the kind of 
stock, which would yield the greatest nett profit, I pur¬ 
chased, as stated in the Cultivator for October, the foun¬ 
dation for my present flock of Paular merinos. These 
are an exceedingly hardy race—large carcass for meri¬ 
no_thick, long wool, and so fine, that the difference be¬ 
tween the value per pound, and such wool as I got from 
my former flock, when they did not average over 2 | lbs. 
will not exceed from 3 to 5 cents. It is equal to the 
wool of my first flock, before the introduction of Saxo¬ 
ny. The ewes are uniformly good milkers; rarely lose 
a lamb; and we have not lost but one sheep, except by 
accident, since commencing with our present flock. It 
will thus be seen that the Paulars are mmh more profita¬ 
ble, not only in the value of fleece, which is as much at 
least, as 5 to 3 , compared with my, former flock; but in 
the proportion of lambs raised, and the comparative loss 
in sheep by disease. 
The last inquiry is, as to the effects of crossing them 
with other varieties. lam happy to be able to slate with 
the utmost confidence, uniformly good. 
My brother-in-law Hull, of Wallingsford, Vt., has 
been selling bucks of this variety for many years; and 
the more the effects of a cross with these bucks are seen, 
the more eagerly are they sought; and the uniform tes¬ 
timony of those to whom I have sold bucks, is, that the 
increase from these bucks, give from 1 to I 5 lbs. more 
wool than their original stock, with the same keep. 
With the Saxony, they add greatly to the symmetry of 
form, weight of carcass, strength of constitution, and 
weight of fleece; while the quality of wool is but very 
little injured. 
With the coarser varieties, the cross is beneficial in 
every respect except weight of carcass, with very little 
dimunition even in that. 
Having answered Inquirer, allow me, Messrs. Editors, 
to say, that the yearling bucks on hand when I wrote 
you in September, were all sold before the 1st of Nov., 
that I sent four per canal and lakes to Milwaukie, W. T. 
purchased by a gentleman who came to examine them 
at your suggestion; and have the happiness to learn from 
him, that they arrived in fine condition, and were much 
admired. I have had a number of applications for bucks 
which I could not supply. 
With sincere desires for your success in the work in 
which you are engaged, I am, yours, 
R. A. AVERY. 
Galway, Saratoga Co. N. Y., December 29, 1842. 
UDotn^stic 
CURING BACON IN VIRGINIA. 
The following description of the method of cuiung 
hams in Virginia, is from a letter from Dr. D. W. Brod- 
NAX, Greenville co., Va., to the Editors of the Cultiva¬ 
tor ;—“ The day after slaughtering, the hog is placed on 
a bench of suitable width and height, and his head re¬ 
moved ; he is then split on each side of the chine, or 
back bone, so that the chine is left separate from either 
side; the fleak is then removed, then six or seven of the 
first ribs, so as to leave but little meat attached besides 
the intercostal muscles, (these pieces are called “ spare 
ribs ;”) the shoulder piece is then cut nearly square, hav¬ 
ing no rib attached, some of the muscle being taken 
from it for sausage meat. The ham is then cut in near¬ 
ly an oval form, when there are made from each side, 
three principal pieces, shoulders, middlings, and hams. 
These pieces are then removed to another table, scrubbed 
well, first on the skin and then on the flesh side, with 
salt, a desert spoonful of salt petre being added to each 
ham and shoulder. They are then packed along the sides 
of the house, and salt sprinkled over them, to remain 
here from 4 to 6 weeks, according to the size the of hogs, 
when they are hung up and smoked every day till they 
are of a brown color. In the summer they are (or should 
be,) well rubbed with unbleached hickory ashes, and 
then packed away in the same kind of ashes, so that no 
two pieces shall touch each other. The ashes are not 
lost, for they can be applied to the land when the bacon 
has been used. Bacon thus prepared will keep two or 
three years.” __ 
MANUFACTURE OF MAPLE SUGAR. 
Messrs. Gaylord and Tucker-—You and some of 
your correspondents, seem to set a high value upon ma¬ 
ple sugar, but I am confident none too high for its real 
worth. I have had much experience in its manufacture, 
while a youth, and residing with my father and older 
brother, in your state. They have made, for a number 
of seasons, as many as 12 and 1500 pounds. I know 
well how it is generally made, and I beg leave, through 
the columns of your paper, to suggest to its present ma¬ 
kers who follow the common mode, three or four im¬ 
provements, practiced, I believe, by very few indeed: 
1. The strictest attention should be paid to cleanliness, in 
gathering, storing, and boiling the sap; and to this end, 
(besides the usual skimmings while boiling, and straining 
of the syrup before “ sugaring off,”) the sap itself, should 
by all means, be well strained before putting it into the 
boilers. 
2. It should not be boiled in common kettles, gene¬ 
rally used for that purpose. Their sides, as generally 
used, become highly heated, while the sap is often ris- 
ino- and falling in the kettle, owing to the unsteadiness 
oAhe fire; and when it falls, the sap, scum, &c. adher- 
ino- to the inside of the kettle burns on, and when the 
sap rises again, it is melted off, and thus blackens, em¬ 
bitters, and defiles the whole mass in a greater or less 
degree. To remedy this, if common potash, or smaller 
iron kettles, must be used, they should be set in an arch 
of brick, or in one more cheaply constructed of common 
stone, which any person can lay up, even without the 
assistance of a mason: and in setting them they should 
be placed high in the arch, so that the fire will only 
come at the bottom and a very small portion of the sides, 
and then care should be taken never to let the sap or sy¬ 
rup get so low in the kettles as the top of the arch. This 
will'prevent its burning upon the sides, and being wash¬ 
ed off again. Every person can make this improvement; 
and when tried, it will be found a great and a cheap one. 
It is far better, however, not to use the common kettle 
at all; best to have a sheet iron vat made with a flat 
bottom and upright sides, and only 10 or 12 inches deep. 
Let this be placed upon the top of the arch, so that the 
fire can reach the bottom only. The evaporation will 
be far more rapid, and the desired object more certainly 
attained. The size of the vat should of course depend 
upon the amount of business to be done; and while it 
should be only about three feet wide, it may be 10 or 12 
feet long. This great length, in proportion to its width, 
will save fuel; as a fire in the mouth of the arch will 
heat its whole length. 
3. When the syrup is strained and put into tlie kettle 
for “ sugaring off)” there should be added for each pail 
full, about one pint of milk. 
4. The sugar should not be run into cakes, but when 
sufficiently boiled to “ grain,” let the kettle be set off 
the fire, and when it begins to cool, the stirring should 
be commenced with a stick flattened for that purpose. 
This stirring should be increased in rapidity with its 
cooling, and toward the last of it, two men should relieve 
each other for a few minutes—stirring it very rapidly, 
and to the bottom, until it is all perfectly dry and 
‘‘ alive,” as the phrase is. This “ stirring off,” can be 
finished in about twenty minutes; and when thus “ done,” 
cane sugar can never equal it in beauty or flavor. 
The kind of kettle here recommended, and this “ stir¬ 
ring off ” of maple sugar, I know by experience, are im¬ 
provements upon the common method of making it. 
Why are they not equally applicable to the making of 
corn sugar? I hope they will be tried by those who try 
the latter. Roedale. 
P. S. Every farmer should have a few maple trees up¬ 
on his place, in situations, if possible, where they will 
not shade too much his own, or his neighbor’s arable 
land. This can generally be obtained by placing them 
along the south side of some road or lane. A few trees 
will afford more sugar than families generally use, and 
also a very pleasant and agreeable employment for 
young people, at a time when little else can be done. 
USEFUL RECIPES. 
Messrs. Editors— Not having seen the following re¬ 
cipes in the Cultivator, I send them; as they are used in 
this part of the country, perhaps they would be beneficial 
to some of your numerous readers: 
To MAKE brilliant PAINT WITHOUT OIL OR LEAD.—■ 
Take clean lumps of well burnt lime, about six quarts, 
slack the same in hot Water. After the lime has be¬ 
come well slacked, add one pound whiting, one pound 
sugar, three pints rice flour made into a jelly, and one 
pound of clean glue dissolved. Have over the fire five 
gallons of water, into which put five quarts rock salt. 
The same should be dissolved entirely, by boiling and 
skimming clean. Pour a sufficient quantity of this upon 
the lime and other ingredients, to make it the proper 
thickness to spread well with a paint brush. If made 
entirely free from lumps, it will look nearly as well as 
oil paint. 
Another. —To make a paint for roofs of buildings 
which will render them fire proof, slack your lime as 
before directed, and the same quantity, then add to the 
same one pound alum, half pound copperas, and three 
and a quarter pounds potash; the last to be added gra¬ 
dually. Then add four quarts fine sand or hard wood 
ashes, and coloring matter, to suit the fancy. Its look 
will be better than paint, and be nearly as lasting as slate, 
and fire proof. It must be put on hot. It should be 
made the proper consistency by adding the salt water, 
as above directed. Old shingles must be first cleaned 
with a stiff broom, when this composition may be ap¬ 
plied. It will stop leaks, prevent moss from growing, 
and render them incombustible, and last many years. 
Clinton Mich. 1842. A Reader. 
TO STOP BLEEDING. 
Messrs. Editors —A few years ago, a valuable car¬ 
riage horse of mine, took suddenly ill on a journey. A 
professed farrier in the village in which I was compelled 
to stop, advised bleeding in the mouth, which was done 
accordingly. But unfortunately, after the animal had 
bled more than a gallon, it was found impossible to stop 
the blood. We all thought the horse would certainly 
bleed himself to death. At this crisis, a farmer hap¬ 
pened to pass by, and directed an application of the fresh 
excrement of the swine. A small portion of this was im¬ 
mediately held on the wound made by the farrier’s in¬ 
strument, and in two minutes the blood was completely 
stopped. I have tried this simple though not very plea¬ 
sant remedy, several times since, in similar cases, and 
with the same remarkable success. 
Boonsboro’, Md. Dec. 20, 1842. H. Young. 
MAKING VINEGAR. 
Messrs. Editors— S. E. T.-inquires in your last No. 
how to make vinegar, and you inform him, and your 
way is doubtless a very good one; but I can tell him how 
to make first rate vinegar, with very little trouble:— 
Take a cask of any size, I prefer a large one, fill it about 
one-fourth to one-half full, and never to exceed that; 
place it in the open air, or in the chamber, or cellar. If 
the air can pass over it, fermentation will soon cease; it 
will lose its spirit, or deaden as some express it, and be 
first rate vinegar. Never let your cask be more than half 
full I never knew good vdnegar made in a full cask. 
As you draw out, fill up with cider, and you may always 
have a supply. Never bung up the cask. I make a 
practice of cleaning my casks of mother occasionally. 
